The Housekeeper's Guide, Containing a Very Choice Collection of Recipes And Practical Information for Every Home, With Blank Pages for New Recipes
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In our eReader you can find the full English version of the book. Read The Housekeeper's Guide, Containing a Very Choice Collection of Recipes And Practical Information for Every Home, With Blank Pages for New Recipes Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Housekeeper's Guide, Containing a Very Choice Collection of Recipes And Practical Information for Every Home, With Blank Pages for New Recipes
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To quickly assess the difficulty of the text, read a short excerpt:
Stir continually until done.
Blackberry Jam.
Allow three-fourths of a pound of sugar to one pound of fruit; JAMS. 247 inash the berries, put on in a preserving kettle and l)oil fifteen minutes; add the sugar, remove the scum as it rises, and stir con- stantly until done.
Grape and Gooseherri/ Jam.
Stew the ben-ies in a little water, jiress through a coarse sieve, then return to the kettle and allow one jiound of sugar to one pound of fruit ; boil until done. Pour in jars or bowls and cover as d...irected for other jams.
Pine-apple Jam.
Peel pine-aj3ples, cut all the black specks out, grate on a coarse grater; allow three-quarters of a pound of sugar to a pound of pine-apple. Boil until clear from forty to fifty minutes. Put in glass jars and seal.
PF(_ESERVES.
Preseri'ed Peaches.
Take any nice peaches that will not cook to pieces; pare them and take out the seeds; drop them in cold water as you peel them to keep them from coloring. To two pounds of fruit take two of sugar; moisten with half a pint of water; let it boil until it is the consistency of thick molasses, then drop in the fruit slowly, a few at a time, so that it will not stop the boiling, until all are in; when the scum rises, take off; when the fruit is cooked it is done.
What to read after The Housekeeper's Guide, Containing a Very Choice Collection of Recipes And Practical Information for Every Home, With Blank Pages for New Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Polsgrove, Amelia D to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Stir continually until done.
Blackberry Jam.
Allow three-fourths of a pound of sugar to one pound of fruit; JAMS. 247 inash the berries, put on in a preserving kettle and l)oil fifteen minutes; add the sugar, remove the scum as it rises, and stir con- stantly until done.
Grape and Gooseherri/ Jam.
Stew the ben-ies in a little water, jiress through a coarse sieve, then return to the kettle and allow one jiound of sugar to one pound of fruit ; boil until done. Pour in jars or bowls and cover as d...irected for other jams.
Pine-apple Jam.
Peel pine-aj3ples, cut all the black specks out, grate on a coarse grater; allow three-quarters of a pound of sugar to a pound of pine-apple. Boil until clear from forty to fifty minutes. Put in glass jars and seal.
PF(_ESERVES.
Preseri'ed Peaches.
Take any nice peaches that will not cook to pieces; pare them and take out the seeds; drop them in cold water as you peel them to keep them from coloring. To two pounds of fruit take two of sugar; moisten with half a pint of water; let it boil until it is the consistency of thick molasses, then drop in the fruit slowly, a few at a time, so that it will not stop the boiling, until all are in; when the scum rises, take off; when the fruit is cooked it is done.
What to read after The Housekeeper's Guide, Containing a Very Choice Collection of Recipes And Practical Information for Every Home, With Blank Pages for New Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Polsgrove, Amelia D to read onlineMoreLess
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